For the Gingerbread Cake:

1. Grease, flour, and parchment line a half sheet tray and heat oven to 350 degrees.
2. Sift together flour, salt, baking powder, and spices in a large bowl.  In a second large bowl, whisk coffee, molasses, and baking soda together.
3. Add sugar, oil, eggs, and fresh ginger to coffee mixture and whisk until smooth.
4. Combine wet and dry mixes together until smooth. 
5. Bake until a toothpick inserted to the center comes out clean. 

For the Cranberry Compote:

1. In a saucepan heat orange juice, zest, sugar, and Grand Marnier.  Bring to a boil and cook until syrupy. 
2. Add frozen cranberries, cinnamon, and star anise.  Combine glucose, pectin, and citric acid in a separate bowl.
3. When the cranberries start to release their juices and the mixture is warm, add the glucose mixture.  Heat to 215 degrees then stir in the starch mixed with 30 grams of water. 
4. Boil for 1 minute, then cool rapidly.

For the Rosemary Mascarpone Ganache:

1. Heat cream, vanilla, rosemary, and orange zest to a bare simmer.  Remove from heat, cover and infuse for at least 30 minutes. 
2. Hydrate gelatin in cold water. 
3. Once cream is infused, bring back to a bare simmer, and strain over white chocolate and hydrated gelatin.  Immersion blend.  Add cold cream, mascarpone, and Grand Marnier and immersion blend again until smooth. 
4. Chill overnight with cling film covering, making contact with surface of ganache.
5. The next day in the bowl of a KitchenAid with a whisk attachment, whip on medium speed until stiff peaks form.